[1] LONG H L, LI X B, WANG H, et al.Biomass resources and their bioenergy potential estimation:A review[J].Renewable and Sustainable Energy Reviews, 2013, 26:344-352.
[2] YANG Y L, ZHANG P D, ZHANG W L, et al.Quantitative appraisal and potential analysis for primary biomass resources for energy utilization in China[J].Renewable and Sustainable Energy Reviews, 2010, 14(9):3 050-3 058.
[3] MORA-SANDÍ A, RAMÍREZ-GONZÁLEZ A, CASTILLO-HENRÍQUEZ L, et al.Persea americana agro-industrial waste biorefinery for sustainable high-value-added products[J].Polymers, 2021, 13(11):1727.
[4] MAHRO B, TIMM M.Potential of biowaste from the food industry as a biomass resource[J].Engineering in Life Sciences, 2007, 7(5):457-468.
[5] 国家统计局. 中国统计年鉴[M].北京:中国统计出版社, 2021.
National Bureau of Statistic.China Statistical Yearbook[M].Beijing:China Statistics Press, 2021.
[6] 周康熙, 倪莉.制酒废弃物的来源、成分分析及综合利用途径[J].中国食品学报, 2021, 21(3):392-404.
ZHOU K X, NI L.Source, component analysis and comprehensive utilization of the waste generated during making fermented alcoholic beverages[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(3):392-404.
[7] HONG J X, TIAN W J, ZHAO D R.Research progress of trace components in sesame-aroma type of Baijiu[J].Food Research International, 2020, 137:109695.
[8] 孙宝国.中国酒在世界上是独一无二的[J].中国酒, 2021(4):52-53.
SUN B G.Chinese wine is unique in the world[J].China Wine, 2021(4):52-53.
[9] 孙宝国. 国酒[M].北京:化学工业出版社,2019.
SUN B G.Baijiu & Huangjiu Chinese National Alcohols[M].Beijing:Chemical Industry Press, 2019.
[10] 范文来. 饮料酒副产物生物炼制综述[J].酿酒, 2022, 49(1):5-11.
FAN W L.Review:Biorefinery of by-products of alcoholic beverages[J].Liquor Making, 2022, 49(1):5-11.
[11] TAN L, SUN Z Y, ZHANG W X, et al.Production of bio-fuel ethanol from distilled grain waste eluted from Chinese spirit making process[J].Bioprocess and Biosystems Engineering, 2014, 37(10):2 031-2 038.
[12] 任海伟, 裴芳霞, 李金平, 等.混合酸催化水解白酒丢糟的研究[J].太阳能学报, 2014, 35(11):2 230-2 235.
REN H W, PEI F X, LI J P, et al.Study on hydrolysis of distillers grains by mixed acid as catalyst[J].Acta Energiae Solaris Sinica, 2014, 35(11):2 230-2 235.
[13] 王聪. 酒糟与甜高粱秸秆混合固态发酵品质及微生物多样性研究[D].兰州:兰州理工大学, 2018.
WANG C.Study on the solid-state co-fermentation quality of distiller’s grains and sweet Sorghum straw and its microbial community evolution[D].Lanzhou:Lanzhou University of Technology, 2018.
[14] 刘菲菲. 混合比例和生物酶对酒糟与麦麸混贮品质及微生物菌群影响[D].兰州:兰州理工大学, 2019.
LIU F F.Effects of mixing ratio and bioenzymes on the storage quality and microbial community of grain stillage and wheat bran[D].Lanzhou:Lanzhou University of Technology, 2019.
[15] 蔡小波, 黄孟阳, 杨平, 等.酿酒生产废水处理工艺及其资源化利用研究进展[J].酿酒, 2022, 49(1):22-28.
CAI X B, HUANG M Y, YANG P, et al.The research progress on the treatment and resource utilization of brewing wastewater[J].Liquor Making, 2022, 49(1):22-28.
[16] 祖军宁, 粟一峰, 王一旭, 等.白酒工业废水治理技术研究进展[J].中国资源综合利用, 2020, 38(10):97-106.
ZU J N, SU Y F, WANG Y X, et al.Research progress of liquor industry wastewater treatment technology[J].China Resources Comprehensive Utilization, 2020, 38(10):97-106.
[17] 谭光迅, 李净.黄水的组分分析及应用研究进展[J].酿酒科技, 2010(10):90-92.
TAN G X, LI J.Analysis of the compositions of yellow water & research advance in its application[J].Liquor-Making Science ＆ Technology, 2010(10):90-92.
[18] HUO J Y, WU J H, HUANG M Q, et al.Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu[J].Food Research International, 2020, 136:109493.
[19] 谢旭, 黄永军, 洪胜, 等.黄水形成及其对酒醅风味物质影响的研究[J].酿酒, 2019, 46(4):20-23.
XIE X, HUANG Y J, HONG S, et al.Study on the regularity of yellow water and its influence to the fermented grains[J].Liquor Making, 2019, 46(4):20-23.
[20] DING X F, WU C D, HUANG J, et al.Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)[J].LWT-Food Science and Technology, 2016, 66:124-133.
[21] 陈海风. 从黄水中制备优质白酒调味液的研究[D].成都:西华大学, 2016.
CHEN H F.Study on the preparation of high quality liquor flavoring liquid from yellow water[D].Chengdu:Xihua University, 2016.
[22] 黄桂珍. 利用沼气发酵对白酒酿造废水的处理[J].酿酒, 2009, 36(2):69-70.
HUANG G Z.Treatment of waste water in liquor making by the method of biogas fermentation[J].Liquor Making, 2009, 36(2):69-70.
[23] 彭太升. 黄水调酒液在浓香型白酒中的应用[J].酿酒, 2011, 38(6):36-37.
PENG T S.The application of yellow water to wine to strong aromatic Chinese spirits[J].Liquor Making, 2011, 38(6):36-37.
[24] 邓汉森, 赵东, 彭志云, 等.浓底锅水的生物高效化利用研究[J].酿酒科技, 2014(7):95-98.
DENG H S, ZHAO D, PENG Z Y, et al.Study on efficient biological utilization of thick bottom pot water[J].Liquor-Making Science ＆ Technology, 2014(7):95-98.
[25] 谢国排. 用曲酒生产的底锅水培养己酸菌[J].酿酒科技, 2006(9):58-59.
XIE G P.Research on the culture of caproic acid bacteria by spent wash in Daqu liquor production[J].Liquor-Making Science ＆ Technology, 2006(9):58-59.
[26] 姚琪, 涂向勇, 姚继承.酿酒副产物的综合利用新途径[J].酿酒, 2009, 36(6):69-72.
YAO Q, TU X Y, YAO J C.A new approach to by-products in liquor-making utilization[J].Liquor Making, 2009, 36(6):69-72.
[27] 周成龙, 刘念, 倪海斌, 等.浓香型白酒窖内强化酯化方法研究[J].酿酒科技, 2021(6):49-53, 59.
ZHOU C L, LIU N, NI H B, et al.Enhanced esterification of fermented grains of Nongxiang Baijiu[J].Liquor-Making Science ＆ Technology, 2021(6):49-53, 59.
[28] 马荣山, 李婧.化学酯化法对酒尾和黄水的利用[J].中国酿造, 2011, 30(12):155-160.
MA R S, LI J.Exploit of yellow water and distillation tails through esterification method[J].China Brewing, 2011, 30(12):155-160.
[29] 曹新莉, 王明山.白酒生产中黄水和酒尾的应用[J].酿酒科技, 2008(10):96-99.
CAO X L, WANG M S.Application of yellow water and ending water in liquor production[J].Liquor-Making Science ＆ Technology, 2008(10):96-99.
[30] 厉路菊, 徐希望, 郎付龙.浓香型曲酒黄尾水在新工艺白酒中的应用探索[J].酿酒科技, 2002(3):49-50.
LI L J, XU X W, LANG F L.Study on application of yellow water and ending water of Luzhou-flavor liquor in new craft liquor production[J].Liquor-Making Science ＆ Technology, 2002(3):49-50.
[31] 唐新. 酯化液的研发与应用[J].酿酒科技, 2006(11):63-64.
TANG X.Development & application of esterifying liquid[J].Liquor-Making Science ＆ Technology, 2006(11):63-64.
[32] 方春玉, 周健, 李智.红曲霉发酵液酯化酿酒尾水制备酯化液的研究[J].食品工业科技, 2018, 39(13):46-50.
FANG C Y, ZHOU J, LI Z.Study on the esterification liquid made by wine tail water and the liquid fermented by Monascus[J].Science and Technology of Food Industry, 2018, 39(13):46-50.
[33] 高宇宸. 白酒酒厂底锅水综合预处理工艺研究[D].太原:山西大学, 2018.
GAO Y C.Study on comprehensive pretreatment process of liquor distillery spent wash[D].Taiyuan:Shanxi University, 2018.
[34] 刘新宇, 海超.伊力特清洁生产及环保技术[J].酿酒, 2016, 43(1):52-54.
LIU X Y, HAI C.Cleaner production and environmental protection technology of yilite[J].Liquor Making, 2016, 43(1):52-54.
[35] 李河, 张宿义, 敖宗华, 等.浓香型白酒酯化液的研究进展[J].中国酿造, 2016, 35(8):5-8.
LI H, ZHANG S Y, AO Z H, et al.Research progress of Luzhou-flavor Baijiu esterifying liquid[J].China Brewing, 2016, 35(8):5-8.
[36] 庄名扬. 浓香型白酒蒸馏尾水中香味物质的分离与应用[J].酿酒科技, 2008(6):99-100.
ZHUANG M Y.Separation & application of flavoring substances in distilling tail water of Luzhou-flavor liquor[J].Liquor-Making Science ＆ Technology, 2008(6):99-100.
[37] 李进春, 雷正达, 龚洋, 等.育肥肉牛高比例五粮型白酒糟日粮的应用分析[J].饲料研究, 2021, 44(5):123-125.
LI J C, LEI Z D, GONG Y, et al.Application analysis of high proportion of five grain type distiller’s grains in fattening beef cattle[J].Feed Research, 2021, 44(5):123-125.
[38] YONG K, LUO Z Z, YANG Q W, et al.Case report:Abomasum impaction in beef cattle due to high intake of distillers’ grain and treatment options in southwest China[J].Frontiers in Veterinary Science, 2021, 8:615871.
[39] YANG L J, ZENG X F, QIAO S Y.Advances in research on solid-state fermented feed and its utilization:The pioneer of private customization for intestinal microorganisms[J].Animal Nutrition, 2021, 7(4):905-916.
[40] 张玉诚, 薛白, 达勒措, 等.混菌固态发酵白酒糟开发为蛋白质饲料的条件优化及营养价值评定[J].动物营养学报, 2016, 28(11):3 711-3 720.
ZHANG Y C, XUE B, DALECUO, et al.Distillers grains:Optimization of mixed bacterial solid-state fermentation conditions to produce protein feed and nutrient value analysis[J].Chinese Journal of Animal Nutrition, 2016, 28(11):3 711-3 720.
[41] 杨丽华, 张婷婷, 孟建宇.混菌固态发酵白酒酒糟制蛋白饲料的研究[J].中国饲料, 2021(13):135-138.
YANG L H, ZHANG T T, MENG J Y.Study on preparation of protein feed from distiller’s grains by mixed solid-state fermentation[J].China Feed, 2021(13):135-138.
[42] 于星宇, 吴华卓, 张康林, 等.白酒糟和发酵白酒糟对西门塔尔杂交牛生产性能、营养物质表观消化率及血清生化指标的影响[J].饲料研究, 2022, 45(1):5-10.
YU X Y, WU H Z, ZHANG K L, et al.Effect of distiller’s grains and fermented distiller’s grains on production performance, nutrient apparent digestibility and blood biochemical indexes in Simmental hybrid cattle[J].Feed Research, 2022, 45(1):5-10.
[43] SCHINGOETHE D J.Can we feed more distillers grains?[C].15th Annual Tri-State Dairy Nutrition Conference:2006.Columbus:Ohio State University Dept Animal Science, 2006.
[44] WEI Z M, AHMED MOHAMED T, ZHAO L, et al.Microhabitat drive microbial anabolism to promote carbon sequestration during composting[J].Bioresource Technology, 2022, 346:126577.
[45] WANG S P, ZHONG X Z, WANG T T, et al.Aerobic composting of distilled grain waste eluted from a Chinese spirit-making process:The effects of initial pH adjustment[J].Bioresource Technology, 2017, 245(Part A):778-785.
[46] 杨子杲, 明红梅, 马世源, 等.白酒丢糟制备有机肥的研究进展[J].中国酿造, 2021, 40(6):15-18.
YANG Z G, MING H M, MA S Y, et al.Research progress on organic fertilizer production by Baijiu distiller’s grains[J].China Brewing, 2021, 40(6):15-18.
[47] ONWOSI C O, IGBOKWE V C, ODIMBA J N, et al.Composting technology in waste stabilization:On the methods, challenges and future prospects[J].Journal of Environmental Management, 2017, 190:140-157.
[48] 刘林培, 管秀琼, 王洪, 等.食用菌菌渣和白酒丢糟共堆肥过程中氮素变化及腐熟进程[J].食品与发酵工业, 2020, 46(21):188-194.
LIU L P, GUAN X Q, WANG H, et al.Nitrogen changes and maturity in the co-composting process of edible fungal residues and Baijiu’s waste spent grains[J].Food and Fermentation Industries, 2020, 46(21):188-194.
[49] MANU M K, LI D Y, LUO L W, et al.A review on nitrogen dynamics and mitigation strategies of food waste digestate composting[J].Bioresource Technology, 2021, 334:125032.
[50] WU J H, HUO J Y, HUANG M Q, et al.Structural characterization of a tetrapeptide from sesame flavor-type baijiu and its preventive effects against AAPH-induced oxidative stress in HepG2 cells[J].Journal of Agricultural and Food Chemistry, 2017, 65(48):10 495-10 504.
[51] 沈阳, 黄婉秋, 罗寒.生物活性肽功能及其在酿酒中的研究进展[J].酿酒科技, 2022(1):91-96.
SHEN Y, HUANG W Q, LUO H.Functions of bioactive peptides and their relationship with liquor-making[J].Liquor-Making Science ＆ Technology, 2022(1):91-96.
[52] CAVAZOS A, GONZALEZ DE MEJIA E.Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases[J].Comprehensive Reviews in Food Science and Food Safety, 2013, 12(4):364-380.
[53] WEI D, FAN W L, XU Y.Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC-Q-TOF-MS and proteomics analysis[J].Food Chemistry, 2021, 353:129521.
[54] JIANG Y S, SUN J Y, YIN Z T, et al.Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu[J].Journal of the Science of Food and Agriculture, 2020, 100(1):59-73.
[55] 张宿义, 易彬, 卢中明, 等.丢糟制作生物质燃料棒[J].酿酒, 2011, 38(1):66-67.
ZHANG S Y, YI B, LU Z M, et al.The production of biomass fuel rods with waste distiller[J].Liquor Making, 2011, 38(1):66-67.
[56] 张磊, 刘念, 边名鸿, 等.丢糟制备生物质环保型燃料的研究[J].食品与发酵科技, 2016, 52(4):78-82.
ZHANG L, LIU N, BIAN M H, et al.Biomass environment-friendly fuel preparation of distiller’s grain[J].Food and Fermentation Sciences ＆ Technology, 2016, 52(4):78-82.
[57] 李洪钟. 过程所与流态化:庆祝过程工程研究所建所60周年[J].过程工程学报, 2018, 18(4):657-668.
LI H Z.Fluidization science and technology at institute of process engineering:60th anniversary celebration for the foundation of Institute of Process Engineering[J].The Chinese Journal of Process Engineering, 2018, 18(4):657-668.
[58] YAO C B, DONG L, WANG Y, et al.Fluidized bed pyrolysis of distilled spirits lees for adapting to its circulating fluidized bed decoupling combustion[J].Fuel Processing Technology, 2011, 92(12):2 312-2 319.
[59] LUAN J Y, SUN R, WU S H, et al.Experimental studies on reburning of biomasses for reducing NOx in a drop tube furnace[J].Energy & Fuels, 2009, 23(3):1 412-1 421.
[60] 姚常斌, 汪印, 董利, 等.白酒糟双床解耦燃烧模拟实验研究[J].过程工程学报, 2011, 11(2):283-288.
YAO C B, WANG Y, DONG L, et al.Experimental study on dual bed decoupling combustion of distilled spirits lees[J].The Chinese Journal of Process Engineering, 2011, 11(2):283-288.
[61] 韩振南. 高含水含氮生物质废弃物双流化床解耦燃烧基础及工业应用[D].北京:中国科学院大学(中国科学院过程工程研究所), 2017.
HAN Z N.Fundamentals and industrial application of dual fluidized bed decoupling combustion of biomass waste with high water and nitrogen content[D].Beijing:Institute of Process Engineering, Chinese Academy of Sciences, 2017.
[62] SIKARWAR V S, PFEIFER C, RONSSE F, et al.Progress in in situ CO2-sorption for enhanced hydrogen production[J].Progress in Energy and Combustion Science, 2022, 91:101008.
[63] KRYLOVA A Y, ZAITCHENKO V M.Hydrothermal carbonization of biomass:A review[J].Solid Fuel Chemistry, 2018, 52(2):91-103.
[64] GONZÁLEZ-ARIAS J, SÁNCHEZ M E, CARA-JIMÉNEZ J, et al.Hydrothermal carbonization of biomass and waste:A review[J].Environmental Chemistry Letters, 2022, 20(1):211-221.
[65] YU Q, LIU R H, LI K, et al.A review of crop straw pretreatment methods for biogas production by anaerobic digestion in China[J].Renewable and Sustainable Energy Reviews, 2019, 107:51-58.
[66] 谢彤彤, 孙晓娇, 吴凯旋, 等.酱酒丢糟沼气发酵特性及微生物群落特征[J].应用与环境生物学报, 2021, 27(5):1 311-1 317.
XIE T T, SUN X J, WU K X, et al.Anaerobic digestion characteristics and microbial community of Maotai-flavor stillage biogas fermentation[J].Chinese Journal of Applied and Environmental Biology, 2021, 27(5):1 311-1 317.
[67] 胡伟, 陈豫.多粮型白酒酒糟与水稻秸秆混合厌氧发酵产沼气特性研究[J].食品与发酵工业, 2014, 40(12):15-19.
HU W, CHEN Y.Study on characteristics of biogas production of rice straw mixed with distiller’s grains of multiple-grains in anaerobic fermentation[J].Food and Fermentation Industries, 2014, 40(12):15-19.
[68] WANG T T, SUN Z Y, HUANG Y L, et al.Biogas production from distilled grain waste by thermophilic dry anaerobic digestion:Pretreatment of feedstock and dynamics of microbial community[J].Applied Biochemistry and Biotechnology, 2018, 184(2):685-702.
[69] ABDEEN F R H, MEL M, JAMI M S, et al.A review of chemical absorption of carbon dioxide for biogas upgrading[J].Chinese Journal of Chemical Engineering, 2016, 24(6):693-702.
[70] JAENICKE H.Research and development of underutilised plant species:Crops for the future beyond food security[C].2nd International Symposium on Underutilized Plant Species-Crops for the Future-Beyond Food Security, 2011.Kuala Lumpur, Malaysla:Acta Horticulturae, 2013, 979:33-44.
[71] ADERIBIGBE F A, SHIRU S, SAKA H B, et al.Heterogeneous catalysis of second generation oil for biodiesel production:A review[J].ChemBioEng Reviews, 2021, 8(2):78-89.
[72] LEE U, KWON H, WU M, et al.Retrospective analysis of the US corn ethanol industry for 2005-2019:Implications for greenhouse gas emission reductions[J].Biofuels, Bioproducts and Biorefining, 2021, 15(5):1 318-1 331.
[73] LI H Q, WANG L M, SHEN L.Potential CO2 emission reduction by development of non-grain-based bioethanol in China[J].Environmental Management, 2010, 46(4):555-564.
[74] HAGHIGHI MOOD S, HOSSEIN GOLFESHAN A, TABATABAEI M, et al.Lignocellulosic biomass to bioethanol, a comprehensive review with a focus on pretreatment[J].Renewable and Sustainable Energy Reviews, 2013, 27:77-93.
[75] 王丹丹, 王立英, 魏玉西, 等.浓香型白酒固态发酵工艺对稻壳抗降解屏障的影响[J].酿酒科技, 2017(1):25-29.
WANG D D, WANG L Y, WEI Y X, et al.Effects of solid-state fermentation of Nongxiang Baijiu on the recalcitrance of rice husk[J].Liquor-Making Science ＆ Technology, 2017(1):25-29.
[76] LIU Y H, WU Z Y, YANG J, et al.Step enzymatic hydrolysis of sodium hydroxide-pretreated Chinese liquor distillers’ grains for ethanol production[J].Preparative Biochemistry & Biotechnology, 2014, 44(5):464-479.
[77] KIM D.Physico-chemical conversion of lignocellulose:Inhibitor effects and detoxification strategies:A mini review[J].Molecules (Basel, Switzerland), 2018, 23(2):309.
[78] 陈帅, 赵金松, 郑佳, 等.红曲与产酯酵母酯化黄水代谢物的特征[J].食品科学, 2013, 34(7):1-5.
CHEN S, ZHAO J S, ZHENG J, et al.Microbial esterification of organic acids in yellow water by Monascus purpureus and yeasts:A comparative study[J].Food Science, 2013, 34(7):1-5.
[79] XIA Q, WU C D, HUANG J, et al.Selection and application of potential whole-cell enzymes in the esterification of Huangshui, a by-product formed during Chinese liquor-making[J].Journal of the Institute of Brewing, 2014, 120(1):45-51.
[80] 蒋学剑, 王志强, 汤井立, 等.黄浆水酯化串蒸提升白酒品质的研究[J].酿酒, 2017, 44(2):60-64.
JIANG X J, WANG Z Q, TANG J L, et al.Study on the improvement of liquor quality by esterifying and cross steaming of the yellow water[J].Liquor Making, 2017, 44(2):60-64.
[81] 唐心强, 左风华, 王虹.基于共沸蒸馏从黄水中获取白酒调味品的方法[J].酿酒科技, 2017(7):107-114.
TANG X Q, ZUO F H, WANG H.Obtaining Baijiu flavoring from yellow water by azeotropic distillation[J].Liquor-Making Science ＆ Technology, 2017(7):107-114.
[82] 李河, 张宿义, 杨平, 等.利用D-最优混料设计优化浓香型白酒生物发酵液的配方[J].中国酿造, 2016, 35(12):72-75.
LI H, ZHANG S Y, YANG P, et al.Optimization of the formula of Luzhou-flavor Baijiu biological fermentation liquid using D-optimal mixture design[J].China Brewing, 2016, 35(12):72-75.
[83] 李安军, 刘国英, 李兰, 等.基于超临界CO2萃取技术提取酿酒黄水中风味物质[J].食品与发酵工业, 2019, 45(2):118-123.
LI A J, LIU G Y, LI L, et al.Flavor components of Chinese liquor yellow water[J].Food and Fermentation Industries, 2019, 45(2):118-123.
[84] 尹礼国, 陈泽军, 张超, 等.黄水超临界CO2萃取物香气成分分析[J].酿酒科技, 2008(4):105-107.
YIN L G, CHEN Z J, ZHANG C, et al.Analysis of flavoring compositions of yellow water extract prepared by supercritical CO2 extraction[J].Liquor-Making Science ＆ Technology, 2008(4):105-107.
[85] 杨泉, 杜鹏程, 邓宏, 等.利用黄水酯化萃取液提高浓香型白酒质量[J].食品与发酵科技, 2017, 53(3):92-97.
YANG Q, DU P C, DENG H, et al.Improve the quality of Luzhou flavor-liquor by using yellow water esterified liquid extraction[J].Food and Fermentation Sciences ＆ Technology, 2017, 53(3):92-97.
[86] 李亚男, 杨铭, 陈正行, 等.双水相萃取黄浆水酯化液中的酯类风味物质[J].食品与发酵工业, 2021, 47(8):116-121.
LI Y N, YANG M, CHEN Z X, et al.Extraction and separation of ester flavoring substances from the esterified yellow water using aqueous two-phase system[J].Food and Fermentation Industries, 2021, 47(8):116-121.
[87] 王媚, 邱树毅, 黄婷, 等.不同处理对浓香型白酒窖外发酵糟醅香气成分和理化的影响研究[J].中国酿造, 2022, 41(3):193-197.
WANG M, QIU S Y, HUANG T, et al.Effects of different treatments on aroma components and physicochemical properties of strong-flavor Baijiu Zaopei fermented outside pit[J].China Brewing, 2022, 41(3):193-197.
[88] 王莉, 袁宁, 管桂坤, 等.黄水对浓香型白酒酒质的影响[J].酿酒科技, 2020(10):83-86.
WANG L, YUAN N, GUAN G K, et al.Effect of yellow water on the quality of Nongxiang baijiu[J].Liquor-Making Science ＆ Technology, 2020(10):83-86.
[89] FAN B Q, XIANG L P, YU Y G, et al.Solid-state fermentation with pretreated rice husk:Green technology for the distilled spirit (Baijiu) production[J].Environmental Technology & Innovation, 2020, 20:101049.
[90] 谢国排, 祝熙, 李忠奎, 等.添加配料对人工窖泥中主要酸酯合成的影响[J].酿酒, 2017, 44(3):24-29.
XIE G P, ZHU X, LI Z K, et al.Study on ingredients influence synthesis of acid and ester in artificial pit mud[J].Liquor Making, 2017, 44(3):24-29.
[91] 李觅, 邓杰, 杨跃寰, 等.真菌毒素在浓香型白酒生产过程中的安全性检测[J].中国酿造, 2015, 34(10):129-133.
LI M, DENG J, YANG Y H, et al.Safety testing of mycotoxins in Luzhou-flavor liquor production[J].China Brewing, 2015, 34(10):129-133.
[92] 王永伟, 谢杰, 张聪芝, 等.黄水醋饮生产工艺研究[J].酿酒科技, 2016(3):52-56.
WANG Y W, XIE J, ZHANG C Z, et al.The production of vinegar drink by yellow water[J].Liquor-Making Science ＆ Technology, 2016(3):52-56.
[93] 盛杰, 徐亚超, 纪海玉, 等.白酒发酵副产物黄水有机成分分析[J].食品工业科技, 2017, 38(19):231-235.
SHENG J, XU Y C, JI H Y, et al.Analysis of organic components of yellow water from liquor fermentation[J].Science and Technology of Food Industry, 2017, 38(19):231-235.
[94] 郭璟. 白酒发酵副产物黄水的综合利用研究[D].西安:西北大学, 2010.
GUO J.Study on comprehensive utilization of wine fermentation byproduct[D].Xi’an:Northwest University, 2010.
[95] HUO J Y, WU J H, ZHAO M M, et al.Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression[J].Food Chemistry, 2020, 330:127257.
[96] HUO J Y, WU J H, SUN B G, et al.Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells[J].International Journal of Biological Macromolecules, 2020, 161:406-416.
[97] HUO J Y, WU Z Y, ZHAO H, et al.Structure-activity relationship of antioxidant polysaccharides from Huangshui based on the HPLC fingerprint combined with chemometrics methods[J].LWT, 2022, 159:113201.
[98] 李可. 中国浓香型白酒发酵黄水中微生物群落结构及多样性解析[D].成都:西华大学, 2014.
LI K.Microbial community and diversity of fermentated yellow water in Chinese intense flavor liquor cellar[D].Chengdu:Xihua University, 2014.
[99] 李可, 范志刚, 王俊芳, 等.浓香型白酒发酵黄水中微生物群落结构解析[J].食品与生物技术学报, 2015, 34(11):1 155-1 161.
LI K, FAN Z G, WANG J F, et al.Microbial diversity in fermented yellow water of traditional intense flavor liquor[J].Journal of Food Science and Biotechnology, 2015, 34(11):1 155-1 161.
[100] 翟磊, 于学健, 冯慧军, 等.宜宾产区浓香型白酒酿造生境中细菌的群落结构[J].食品与发酵工业, 2020, 46(2):18-24.
ZHAI L, YU X J, FENG H J, et al.Study on bacterial community structure in the brewing habitats of strong flavour Chinese Baijiu from Yibin region[J].Food and Fermentation Industries, 2020, 46(2):18-24.
[101] GAO Z Z, WU Z Y, ZHANG W X.Effect of pit mud on bacterial community and aroma components in yellow water and their changes during the fermentation of Chinese strong-flavor liquor[J].Foods (Basel, Switzerland), 2020, 9(3):372.
[102] 张会敏, 孟雅静, 王艳丽, 等.新老窖池黄水的差异性及静置培养对其影响[J].食品科学, 2020, 41(2):215-222.
ZHANG H M, MENG Y J, WANG Y L, et al.Differences between Huangshui from old and young mud pits of Chinese strong-flavor liquor and effect of static culture on it[J].Food Science, 2020, 41(2):215-222.
[103] 袁春红, 宋菲菲, 林凯, 等.白酒发酵副产物黄水中两株产纤维素酶芽孢杆菌的分离鉴定[J].中国酿造, 2014, 33(11):90-93.
YUAN C H, SONG F F, LIN K, et al.Isolation and identification of two cellulase-producing Bacillus spp.from the by-product of Huangshui(fermented mash) from Chinese liquor fermentation[J].China Brewing, 2014, 33(11):90-93.
[104] 曾林, 谭霄, 袁春红, 等.白酒黄水中纤维素降解菌的分离鉴定及产酶活性研究[J].中国酿造, 2016, 35(11):59-63.
ZENG L, TAN X, YUAN C H, et al.Isolation and identification of cellulose-degrading strains from yellow water of Baijiu(Chinese liquor) and its cellulase activity[J].China Brewing, 2016, 35(11):59-63.
[105] 程坤, 刘蕊, 郑佳, 等.黄水芽胞杆菌抗逆性潜力挖掘及乙醇耐受机制分析[J].食品与发酵工业, 2022, 48(11):24-29.
CHENG K, LIU R, ZHENG J, et al.Stress resistance potential mining of Bacillus aquiflavi 3H-10 and the mechanism of its ethanol tolerance[J].Food and Fermentation Industries, 2022, 48(11):24-29.
[106] 刘红强, 程坤, 于学健, 等.黄水芽胞杆菌Bacillus aquiflavi 3H-10全基因组序列分析及功能探究[J].食品与发酵工业, 2022,48(15):41-46.
LIU H Q, CHENG K, YU X J.et al.Genome sequence analysis and mining of Bacillus aquiflavi 3H-10[J].Food and Fermentation Industries, 2022,48(15):41-46.
[107] LAI Y T, CHENG K C, LAI C N, et al.Isolation and identification of aroma producing strain with esterification capacity from yellow water[J].PLoS One, 2019, 14(2):e0211356.
[108] XIE J Y, CHENG K, ZHAO D, et al.Bacillus aquiflavi sp.nov., isolated from yellow water of strongly flavored Chinese Baijiu[J].International Journal of Systematic and Evolutionary Microbiology, 2020, 70(5):3 406-3 412.
[109] HE F Q, YANG H M, ZENG L L, et al.Production and characterization of bacterial cellulose obtained by Gluconacetobacter xylinus utilizing the by-products from Baijiu production[J].Bioprocess and Biosystems Engineering, 2020, 43(5):927-936.
[110] 房俊楠, 雷娟, 许力山, 等.微生物发酵生产γ-聚谷氨酸研究进展[J].应用与环境生物学报, 2018, 24(5):1 041-1 049.
FANG J N, LEI J, XU L S, et al.Recent advances in poly-γ-glutamic acid production by microbial fermentation[J].Chinese Journal of Applied and Environmental Biology, 2018, 24(5):1 041-1 049.
[111] 王风青, 毕长富, 王川, 等.黄水基质微生物发酵合成γ-聚谷氨酸培养基及条件优化[J].食品工业科技, 2021, 42(11):106-115.
WANG F Q, BI C F, WANG C, et al.Culture medium and condition optimization of γ-polyglutamic acid synthesized by microbial fermentation using yellow water[J].Science and Technology of Food Industry, 2021, 42(11):106-115.
[112] 刘英杰, 张志伟, 韩墨, 等.己酸菌培养条件和不同微生物对己酸菌生长代谢影响的研究[J].中国调味品, 2018, 43(2):8-11.
LIU Y J, ZHANG Z W, HAN M, et al.Research on culture condition and different microbial effects on metabolism of caproic acid bacteria[J].China Condiment, 2018, 43(2):8-11.
[113] 徐亚超, 盛杰, 刘安军.白酒发酵副产物黄水抑菌特性及稳定性研究[J].食品科学, 2017, 38(15):122-126.
XU Y C, SHENG J, LIU A J.Antimicrobial properties and stability of yellow water, a byproduct of Chinese liquor fermentation[J].Food Science, 2017, 38(15):122-126.
[114] 盛杰, 纪海玉, 徐亚超, 等.酿酒黄水对枯草芽孢杆菌的抑菌机制研究[J].食品工业科技, 2017, 38(21):126-129, 136.
SHENG J, JI H Y, XU Y C, et al.Study on anti-bacterial mechanism of yellow water from liquor fermentation on Bacillus subtilis[J].Science and Technology of Food Industry, 2017, 38(21):126-129, 136.
[115] 王涛, 幸洪君, 任岽名, 等.黄水培养鸡腿菌丝体初步研究[J].酿酒科技, 2009(1):111-113.
WANG T, XING H J, REN D M, et al.Study on the culture of Coprinus comatus by yellow water[J].Liquor-Making Science ＆ Technology, 2009(1):111-113.
[116] 蒲岚, 王涛, 代继松, 等.黄水培养大秃马勃菌丝体条件初步研究[J].中国酿造, 2009, 28(9):27-29.
PU L, WANG T, DAI J S, et al.Fermentation conditions of Calvatia gigantea with yellow water[J].China Brewing, 2009, 28(9):27-29.
[117] 袁华冠.白酒发酵副产物黄水在农作物种植中的应用[D].贵阳:贵州民族大学, 2021.
YUAN H G.Liquor fermentation by-products:Application of yellow water in crops planting[D].Guiyang:Guizhou Minzu University, 2021.
[118] 王齐国, 王东文, 景涛.回转筛分式酒糟分离生产线:CN214210911U[P].2021-09-17.
WANG Q G, WANG D W, JING T.Rotary screening distiller’s grains separation production line:CN214210911U[P].2021-09-17.
[119] 杨志波.酱香型白酒糟资源化综合利用的研究[D].贵阳:贵州大学, 2016.
YANG Z B.Maotai-flavor liquor vinasse resource comprehensive utilization research[D].Guiyang:Guizhou University, 2016.
[120] HONG J X, ZHAO D R, SUN B G.Research progress on the profile of trace components in Baijiu[J/OL].Food Reviews International, 2021(13):1-27[2021-06-13].
[121] WEI Y, ZOU W, SHEN C H, et al.Basic flavor types and component characteristics of Chinese traditional liquors:A review[J].Journal of Food Science, 2020, 85(12):4 096-4 107.
[122] HE Y X, TANG K, YU X W, et al.Identification of compounds contributing to trigeminal pungency of baijiu by sensory evaluation, quantitative measurements, correlation analysis, and sensory verification testing[J].Journal of Agricultural and Food Chemistry, 2022, 70(2):598-606.
[123] KHAN M A, NGO H H, GUO W S, et al.Optimization of process parameters for production of volatile fatty acid, biohydrogen and methane from anaerobic digestion[J].Bioresource Technology, 2016, 219:738-748.
[124] PANDEY A K, PILLI S, BHUNIA P, et al.Dark fermentation:Production and utilization of volatile fatty acid from different wastes-A review[J].Chemosphere, 2022, 288:132444.
[125] ATASOY M, OWUSU-AGYEMAN I, PLAZA E, et al.Bio-based volatile fatty acid production and recovery from waste streams:Current status and future challenges[J].Bioresource Technology, 2018, 268:773-786.
[126] 郭辉祥, 余东, 龙远兵, 等.发酵期间多粮浓香型白酒窖内黄水成分的变化趋势[J].中国酿造, 2020, 39(1):82-87.
GUO H X, YU D, LONG Y B, et al.Change trend of Huangshui components in multiple-grains strong-flavor Baijiu fermentation pit during the fermentation period[J].China Brewing, 2020, 39(1):82-87.
[127] HAFID H S, NOR’AINI A R, MOKHTAR M N, et al.Over production of fermentable sugar for bioethanol production from carbohydrate-rich Malaysian food waste via sequential acid-enzymatic hydrolysis pretreatment[J].Waste Management, 2017, 67:95-105.
[128] 鄢凌, 傅宏鑫, 王旭东, 等.生物基有机酸提取分离技术研究进展[J].过程工程学报, 2018, 18(1):1-10.
YAN L, FU H X, WANG X D, et al.Recent advances on recovery and separation of biomass-based organic acids[J].The Chinese Journal of Process Engineering, 2018, 18(1):1-10.
[129] 赵星辉, 张广松, 张瑞娟.不同类型白酒蒸馏尾水油状物的研究[J].酿酒科技, 2015(5):69-72.
ZHAO X H, ZHANG G S, ZHANG R J.The oily substances in tail distilled water of Baijiu(liquor) of different types[J].Liquor-Making Science ＆ Technology, 2015(5):69-72.
[130] CHEN Y, ZHU Y C, WANG Z C, et al.Application studies of activated carbon derived from rice husks produced by chemical-thermal process:A review[J].Advances in Colloid and Interface Science, 2011, 163(1):39-52.
[131] ROWLANDSON J L, EDLER K J, TIAN M, et al.Toward process-resilient lignin-derived activated carbons for hydrogen storage applications[J].ACS Sustainable Chemistry & Engineering, 2020, 8(5):2 186-2 195.
[132] BASHIR M F, SADIQ M, TALBI B, et al.An outlook on the development of renewable energy, policy measures to reshape the current energy mix, and how to achieve sustainable economic growth in the post COVID-19 era[J].Environmental Science and Pollution Research International, 2022, 29(29):43 636-43 647.
[133] YU X H, LIU C, WANG H J, et al.The impact of COVID-19 on food prices in China:evidence of four major food products from Beijing, Shandong and Hubei Provinces[J].China Agricultural Economic Review, 2020, 12(3):445-458.
